Crunchy, chewy, savory and sweet — this homemade pumpkin granola recipe covers all the bases when it comes to flavor and texture. Unlike most store-bought granolas, this version has no added sugar. Plus, it boasts four grams of slow-digesting fiber, which will help keep you satiated. And did we mention it has real pumpkin? You’ll get a mega-dose of beta-carotene, antioxidants and vitamin A, which promotes healthy vision, skin, teeth and bones. Serve your granola over yogurt, spoon it with milk, or eat it by the handful!
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Homemade Pumpkin Granola Recipe
Per half-cup serving:
- 316 cal
- 20 g fat (9 sat)
- 31 g carbs
- 4 mg sodium
- 4 g fiber
- 8 g sugar
- 7 g protein
Prep time: 5 minutes
Cook time: 30 minutes
1/2 cup pumpkin puree
1/4 cup honey or maple syrup
6 tablespoons coconut oil, melted
1 teaspoon pumpkin spice
1/2 teaspoon sea salt
3 cups rolled oats
1/2 cup chopped pecans
1 cup slivered almonds or pumpkin seeds
1/2 cup dried cranberries
- Preheat oven to 350° F. In a large mixing bowl, combine pumpkin puree, honey, coconut oil, pumpkin spice and salt. Add the oats, pecans and almonds. Stir well to evenly coat the mixture.
- Pour the granola mixture onto a parchment-lined baking sheet and bake for 30 to 35 minutes, or until the granola is golden and crunchy. Stir the mixture once or twice while baking to encourage even browning.
- Remove from the oven and add the cranberries. Allow the granola to cool completely before storing in an airtight container at room temperature.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.